Swanson® Winter Vegetable Bean Soup with Pesto4 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish.” - by Campbell's Kitchen
Original recipe yields 10 servings
- Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
- Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
- Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Amount Per Serving (10 total)
- 126 cal
- 0.4 g
- < 1%
- 26.6 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I had a few turnips from a local farm and decided to use one for this recipe. I was really surprised how flavorful this soup was...." See more"
"Easy and delicious! Its good without the pesto as well. I like pesto, but here i wasn't sure it was needed. I did like that it used all the winter veggies that we had in the fridge. I added the c..." See morearrots later to make sure they were not too mushy. "
"I've made this a couple of times now, both with and without the pesto, and I'm not sure it's needed. This soup is really good! I did make a few minor changes; I used adzuki beans-just to give it som..." See moree interesting color, omitted the red pepper, as I didn't have any on hand, and chopped the vegs small, so reduced the simmer time to about 20 min. I also added some cooked rice toward the end, to make it a bit heartier. This recipe is a keeper!"
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